Preparation

• Preheat the oven to 200°C/400°F/Gas mark 6 and dust the work surface with polenta.
• Unwrap the pastry then, starting on one of the longer edges, roll up tightly.
• Cut into 12 equal pieces then stand each piece on its end.
• Using a flat hand, press down on each roll of pastry to flatten into a thin round.
• Spread each round of pastry with pesto then top with the mozzarella pieces and the tomatoes.
• Transfer to a non-stick baking sheet and bake for 10-12 minutes until the pastry is crisp and the cheese has melted.

Scatter over the basil and serve.